Ras el hanout chicken
Ready in around 20 mins
- Energy: 2237kj (534Kcal)
- Protein: 50g
- Carbohydrate: 29g
- Fat: 43g
- Contains: Sesame, Egg
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Before cooking
Preheat oven to 210°C (fan bake).
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1. TO COOK THE PUMPKIN AND RED ONION AND BROCCOLINI:
Peel and cut the red onion into 1 cm wedges. Empty the pack of steamed pumpkin and add the red onion wedges onto an oven tray lined with baking paper. Drizzle with 1 tbsp of olive oil. Add to preheated oven for 10 mins. Slice the roasted capsicum into 1 cm strips and trim the ends off the broccolini. Add to the pumpkin and return to the oven for 10 mins.
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2. TO COOK THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast in half horizontally by holding flat on a board and slicing through sideways. Place on an oven tray lined with baking paper. Sprinkle with ras el hanout and drizzle with 1 tbsp of olive oil. Turn to coat. Sprinkle over sachet of mixed seeds and press down to stick to the chicken. Bake in preheated oven for 12-15 mins.
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TO SERVE:
Thinly slice ras el hanout chicken. Divide the vegetables between plates, top with sliced chicken and a dollop of chermoula mayo.
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- 1 pack of free-range chicken breasts
- 1 pack of broccolini
- 1 red onion
- 1 pot of roasted capsicum
- 1 pack of steamed pumpkin
- 1 pot of chermoula mayo
- 1 sachet ras el hanout
- 1 sachet mixed seeds
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